Cuisinart ICE40BCU User Manual
  1. Manuals
  2. Brands
  3. Cuisinart Manuals
  4. Ice Cream Maker
  5. ICE40BCU
  6. User manual

Cuisinart ICE40BCU User Manual

Ice cream duo
Hide thumbs
Table of Contents

Advertisement

Quick Links

Ice Cream Duo
ICE40BCU

Advertisement

Table of Contents
loading
Need help?

Need help?

Do you have a question about the ICE40BCU and is the answer not in the manual?

Questions and answers

Related Manuals for Cuisinart ICE40BCU

Summary of Contents for Cuisinart ICE40BCU

  • Page 1 Ice Cream Duo ICE40BCU...
  • Page 3 Congratulations on your purchase of the Cuisinart Ice Cream Duo. For over 30 years Cuisinart’s aim has been to produce the very fi nest kitchen equipment so that cooks at home as well as professional chefs have the tools to express their creativity.

  • Page 4: Table Of Contents

    Contents Product Description ........... . Safety Cautions .

  • Page 5: Product Description

    Product Description Ingredient Spouts Easy-lock Lids Mixing Arms Freezer Bowls Base One- or Two- Bowl Switch On/Off Button...

  • Page 6: Safety Cautions

    ß Do not use the appliance if it has fallen or shows signs of damage. Discontinue use immediately. (See “UK After Sales Service” section). ß No repair can be carried out by the user. Return the appliance to the ‘Cuisinart Service Centre’ for inspection and repair or replacement. (See “UK After Sales Service” section).
  • Page 7 Compatibility) and 06/95/EEC (Safety of domestic electrical appliances). ß Do not use any attachments other than those recommended or sold by Cuisinart. WARNING: A cut off plug inserted into a 13 amp outlet is a serious safety (shock) hazard. Ensure the cut off plug is disposed of safely.

  • Page 8: Instructions For Use

    Instructions for Use Preparing the Freezer Bowls ß The freezer bowls must be completely frozen before you begin. Before freezing, wash and dry the bowls. Wrap them in a plastic bag to prevent freezer burn. The length of time required to freeze in the freezer depends on the temperature of your freezer.

  • Page 9: C Making Frozen Desserts Or Drinks

    Making Frozen Desserts or Drinks ß For best results, prepare the ingredients in a container from which it is easy to pour. ß Choose the one or two bowl switch position. If you use one bowl only, use the right side of the unit. Always select this prior to turning on the appliance.

  • Page 10: E Hints & Tips

    Hints & Tips ß Your recipe should be no more than 0.5L of liquid per bowl, as it will expand in volume. ß Processing time depends on the recipe, the amount of dessert being made and the temperature of the ingredients being used.

  • Page 11: Cleaning & Maintenance

    Cleaning & Maintenance ß Always unplug the appliance before cleaning. ß To clean the base, wipe with a damp cloth and dry. Never use abrasive cleaners or immerse in water. ß To clean the freezer bowls, lids and mixing arms, wash by hand in soapy water and dry thoroughly before storing.

  • Page 12: Uk Guarantee

    UK Guarantee ß This Cuisinart appliance is guaranteed for domestic consumer use for 5 years. ß The guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repair by unauthorised persons.

  • Page 13: Uk After Sales Service

    For further advice on using your Cuisinart Ice Cream Duo and other products in the Cuisinart range, contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or alternatively, email your enquiry to support@cuisinart.co.uk.

  • Page 14: Recipes

    Recipes Basic ............. . . Vanilla Ice Cream .

  • Page 15: Basic

    Vanilla Ice Cream 165ml milk 125g granulated sugar 325ml double cream 1 tsp vanilla extract ß Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla, cover and refrigerate if time allows. ß...

  • Page 16: Fresh Strawberry Ice Cream

    Fresh Strawberry Ice Cream 300g fresh ripe strawberries, stemmed and sliced 2 tbsp freshly squeezed lemon juice 165g granulated sugar 165ml milk 300ml double cream ½ tsp vanilla extract ß In a small bowl, combine the strawberries with the lemon juice and 80g of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours.

  • Page 17: Simple Chocolate Ice Cream

    Simple Chocolate Ice Cream 75g unsweetened cocoa powder 75g granulated sugar 50g brown sugar 175ml milk 360ml double cream ½ tbsp vanilla extract ß Place the cocoa and sugars in a medium bowl and stir to combine. ß Add the milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, approximately 1 to 2 minutes.

  • Page 18: Coffee Butter Almond Ice Cream

    Coffee Butter Almond Ice Cream 2 tbsp unsalted butter 55g almonds, chopped ½ tsp salt 165ml milk, chilled 125g granulated sugar 1-3 tbsp instant coffee/espresso, to taste 340ml double cream 1 tsp almond extract ½ tsp vanilla extract ß Melt the butter in a medium saucepan, add the chopped almonds and salt and cook over a medium-low heat until the almonds are toasted and golden.

  • Page 19: Creamy Butter Pecan Ice Cream

    Creamy Butter Pecan Ice Cream 2 tbsp unsalted butter 60g pecan halves and pieces ½ tsp salt 250ml milk 250ml double cream ½ vanilla pod 2 large eggs 1 large egg yolk 130g sugar 1 tsp vanilla extract ß Melt the butter in a medium saucepan. Add the pecans and salt and cook over a medium-low heat until the pecans are toasted and golden, stirring frequently, approximately 4 to 6 minutes.
  • Page 20 ß Transfer to a bowl and place cling fi lm over the bowl, so that it touches the custard to prevent a skin forming and chill completely for at least 8 hours. ß Turn the appliance on, remove the cling fi lm and pour the chilled mixture into the freezer bowl and leave the mixture to thicken, 20-25 minutes.

  • Page 21: Italian Gelato

    Red Raspberry Gelato 400g red raspberries (thawed if frozen) 110g granulated sugar 125ml semi skimmed milk 125ml double cream 3 large egg yolks 25g fat free powdered milk 1tsp vanilla extract 1 drop red food colouring, optional (will enhance colour) ß...

  • Page 22: Blueberry Cassis Gelato

    Blueberry Cassis Gelato 400g blueberries (thawed if frozen) 25ml crème de cassis, divided 110g granulated sugar 3 large egg yolks 40g fat free powdered milk 110ml double cream 110ml milk 1 tsp vanilla extract ß Place blueberries in a food processor fi tted with the metal “s” blade or in a blender (if using a blender, use 200g at a time for best results).

  • Page 23: Mango Gelato

    Mango Gelato 350g 1.5cm mango cubes (thawed, if frozen) 55ml mango juice 220ml milk 110g sugar 25g fat free powdered milk 4 large egg yolks 110ml single cream ½ tsp vanilla extract ß Place mango cubes in a food processor fi tted with the metal “s” blade or in a blender (if using a blender, use 175g at a time for best results).

  • Page 24: Frozen Yoghurt

    Vanilla Frozen Yoghurt 190ml milk 90g granulated sugar 440g fat free vanilla yoghurt 30ml double cream ½ tbsp vanilla extract ß Place the milk and sugar in a medium bowl, whisk together until the sugar is dissolved. Stir in the yoghurt, cream and vanilla extract.

  • Page 25: Chocolate Cherry Frozen Yoghurt

    Chocolate Cherry Frozen Yogurt 110g dark or milk chocolate, cut into 1cm pieces 165ml milk, heated to a simmer 440ml low fat vanilla yogurt 40g granulated sugar 30ml maraschino cherry juice 100g drained maraschino cherries, roughly chopped ß Place the chocolate in a food processor fi tted with the metal “s” blade and pulse to chop. ß...

  • Page 26: Very Berry Frozen Yoghurt

    Very Berry Frozen Yogurt 30ml milk 75g granulated sugar 440ml low fat vanilla yogurt 225g frozen mixed berries, thawed, puréed and strained to remove seeds ½ tsp vanilla, almond, or lemon extract ß Place the milk and sugar in a medium bowl, whisk together until the sugar is dissolved. Stir in the yoghurt, berry purée and extract.

  • Page 27: Coffee Latté Frozen Yoghurt

    Coffee Latte Frozen Yogurt 110ml milk ½ packet plain gelatin 55g granulated sugar 2 tbsp instant coffee/espresso powder 350ml low fat vanilla yogurt 30ml milk 30ml double cream ß Place milk in a medium saucepan, sprinkle with gelatin and let stand for 1 minute. Heat milk and gelatin and stir until smooth.

  • Page 28: Sorbet

    Fresh Lemon Sorbet 340g granulated sugar 330ml water 250ml freshly squeezed lemon juice 1 tbsp lemon zest ß Place the sugar and water in a medium saucepan and bring to the boil. Reduce the heat and simmer without stirring until the sugar dissolves, 3-5 minutes. Cool completely. ß...

  • Page 29: Dark Chocolate Sorbet

    Dark Chocolate Sorbet 450ml water 190g granulated sugar 40g brown sugar 100g unsweetened cocoa powder ½ tbsp vanilla extract ß Combine the water and sugars in a large saucepan and place over a medium heat. Stir until the sugar dissolves. ß...

  • Page 30: Sweet Dark Cherry Sorbet

    Sweet Dark Cherry Sorbet 65g granulated sugar 55ml water 0.70kg pitted sweet dark cherries 30ml fresh lemon juice 55ml syrup ß Place sugar and water in a small saucepan. Bring to the boil over a medium-high heat, reduce heat to medium, and cook until the sugar is completely dissolved to make a simple syrup –...

  • Page 31: Drinks

    Raspberry ’Ritas 200g raspberries, thawed, if frozen 150ml frozen limeade, thawed 40ml chilled Triple Sec 40ml chilled tequila Thin lime slices for garnish ß Combine raspberries and limeade in a blender or food processor fi tted with the metal “s” blade. Process until smooth.

  • Page 32: Slushy Julius

    Slushy Julius 220ml water 40g granulated sugar 165ml concentrated orange juice 275ml milk or coconut milk 1 tsp vanilla extract ß Combine water and sugar and stir until sugar is completely dissolved. Stir in remaining ingredients. ß Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened and slushy, about 12 to 20 minutes, depending on thickness preferred.
  • Page 36 IB-9/006...
  • Page 37 Version no: IB-9/006 SIZE: 210mm(W)x210mm(H) Material: 157GSM B/S ARTPAPER Coating: water based varnishing on both side for whole book Color: 1C+1C(black) Page: 36 binding: saddle stitching Date: 13/01/2009 SUN HING PRINTING CO., LTD.

Table of Contents